Mexican Home Cooking Recipes

Published Apr 29, 2011 8:00 AM

Recipes by Cuisine

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Todd Coleman

Gorditas, elote, potato tacos, and all of the recipes from “Mexico Feeds Me”, an exploration of the cuisine of Zacatecas, Mexico.

Arroz a la Mexicana

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-047-SAV138-Elote-400×267.jpg — **Elote** The herb epazote added to the boiling water lends a floral flavor to this corn. **See the recipe for Elote »** *Back to Mexico Feeds Me »* *Todd Coleman*

Enchiladas

These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. Get the recipe for Squash Blossom Sauté (Guiso de Flor de Calabaza) »

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.